Part 2/8:
To start, Chef John emphasizes the importance of using a corned beef brisket. He places the brisket into a pot, covering it with the accompanying spice pack which, though its contents remain a mystery, is a hallmark of corned beef preparation. The brisket is then submerged in cold water to simmer, ideally over a gentle heat for several hours. This method not only infuses the meat with flavor but also ensures it becomes tender enough to enjoy.